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  FORUM:   Recipes
TOPIC:   December 2008-Joyful Table-Cookbook Cooking Club 


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MAGNOLIAHONEY
MAGNOLIAHONEY's Photo Posts: 3,996
2/26/09 4:21 P

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I wanted to Add I made-
Zucchini Bean Salad pg. 138
tinyurl.com/ZucchiniBean
I wasn't exactly thrilled with it. It was ok, just not as flavorful as the kind I grew up with. I will have to work on it more, I think it needed vinegar and splenda maybe.



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MAGNOLIAHONEY
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2/26/09 9:23 A

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Pineapple Meringue Pie-
Make a Joyful Table, page 256.
tinyurl.com/bwza4h
I really really liked this pie! This reminds me of my Grandma Leona's pies! I wish she was alive so I could make it for her. It's for sure a vintage tasting meringue pie. Brought me right back to her 1950's kitchen table!

Coconut Lemon Layer Cream Cheese Pie-
Make a Joyful Table, page 263.
tinyurl.com/CoconutLemonPie
This was ok, but I didn't care for the texture too much. The flavor was good though.

Lemon Squares-
Make a Joyful Table, page 272.
tinyurl.com/LemonSquares
These were very good! Just like the Lemon Squares I grew up eating! I love them! I will be making these time and again. A sun shiney childhood memory food.

Edited by: MAGNOLIAHONEY at: 2/27/2009 (11:28)

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MAGNOLIAHONEY
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1/1/09 8:58 A

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I've enjoyed every single review! Great work! :)



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ITSRANDELLA
ITSRANDELLA's Photo Posts: 344
12/30/08 9:39 P

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oh Vicky:
I'm glad you liked the Cordon Bleu Casserole. I've made it another time since that review. My son keeps pestering me to make it about every other day, which I told him it won't be special if I make it that often. :)

I made the Apricot Hash salad and the Pizza Rice you reviewed and you were right on about both. the Hash Salad was firm like a Bavarian Cream (jello and cool whip cooled until firm) and my son absolutely loved it. He was angry that he thought we ate it all, he wanted more the next day. I guess kids just love that stuff. So after that, I felt like he needed a Bavarian cream dessert, and since I hadn't made one for a long time and it just so happened I made the Angel Loaf Cake from Grandma's Comfort Foods, I pinched up half of it and stirred it into a mixture of strawberry jello and cool whip (4 serving package, when thickened, stir in one cup of cool whip) let it finish chilling, and he was in Heaven!

Its nice to read what other's have tried and I'm already starting on the next book, Another Potful. :-D

"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind."
~Dr. Seuss


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LESSOFME2B
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12/30/08 7:29 P

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I made the Chicken Cordon Bleu Casserole (Page 192)tonight that Randella reviewed below. She was right, it was easy to put together, very filling and 5 stars in our book, too!

The changes I made:
I used leftover cornish hen for the chicken.
I used turkey ham for the ham.

Very, very good!

Vicki

"There is no thrill in easy sailing when the skies are clear and blue, there's no joy in merely doing things which anyone can do. But there is some satisfaction that is mighty sweet to take, when you reach a destination that you never thought you'd make" Unknown

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MAPLEG
Posts: 13
12/22/08 9:52 P

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I have been enjoying the soups in this book; cold weather ya know! Made the Maxi Minnestrone which my husband absolutely loved; Garden Patch Chili which DH INHALED; Mexican Chicken-Broccoli which I liked but will add more broccoli next time; Grandma's Quick Comfort which I thought needed a little more seasoning - I resorted to a few kernels of salt. I also made two desserts - Blueberry Pineapple Layered Pie was delicious. I skipped the Cool Whip and coconut and it was still delicious. Pear Raspberry Crum Pie was good but not outstanding. I have Oriental Chicken Noodle and Chili with Rice in the freezer but have not yet tried them out. Saving them for after Christmas when I need a break.

I sure do like the idea of a cookbook a month. It is motivating me to try some new books that I have had for a while but have not yet used. I still have a stack of recipes from this book that I have not yet tried and will not get to them this round. I am going to leave them marked to try and will hopefully come back to them in some other month.



MAGNOLIAHONEY
MAGNOLIAHONEY's Photo Posts: 3,996
12/13/08 8:00 P

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I'm so sorry, I haven't contributed anything at all!

I've been super sick, and am on bedrest at least till Monday then, I go back to the dr to find out from there. I'll let every one know though Monday afternoon what the results are. So I just haven't done much of anything. And I had been so excited to try so much from this book. But, really all I've made is the custard from a old newsletter, cause that's all I've felt like eating.

But, I sure want to make the new pecan pie recipe in this month's newsletter.



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SEWBZY
SEWBZY's Photo Posts: 294
12/13/08 2:36 P

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I solved the problem of having added water to the BBQED Loose meat. I took the first batch out of the freezer and simmered it until most of the soupiness had gone. I thought it turned out very good.
the only other things I have cooked are the pizza rice and confetti meatloaf both I really liked. I haven't done as much cooking as I would have liked to. Have to try and do better in the coming week.
Iris


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ITSRANDELLA
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12/11/08 12:31 A

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I've made a few more dishes lately. Chicken Cordon Bleu Casserole p.192 Creamy Cajun Turkey Skillet p.195, and Lemon Squares p.272.

The Chicken Cordon Bleu was easy and tasty, bit mostly filling! it takes cooked chicken, so I cooked a little more breasts than what it called for to use the next day and refrigerated the extra. This also called for diced ham, which I already had in the freezer (I buy a ham, slice some, dice some and bag it in half pound baggies, and mince the left over bits for flavorings in green beans, etc.) I didn't have noodles and used rotini (cork screw) its baked in the oven and slices of Swiss is melted last on top. Very, very good and filling! 5 stars!

The Creamy Cajun Turkey Skillet was a little different and I didn't know how the creamy part would be in tomato, green pepper, onion, celery, chicken (diced what I had precooked from the day before) with cream of chicken soup and sour cream with Cajun spices. I took Heather's suggestion and added garlic and this was so good! I did add a small dash of cayenne and it gave a nice, but not overpowering warmth. This had all the flavors of a jambalya. Again, I didn't have noodles and used elbows,but I could see penne would be awesome in this. 5 stars!

The Lemon Squares were a little different to put together as it was a flour/splenda/ margarine crust (patted nicely with a fork) and the filling needed the beaters, but it turned out good. The filling wasn't a clear lemon I was expecting, and the texture reminded me of a fluffy omelet. It was good. We gave it 3 stars.


"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind."
~Dr. Seuss


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MAGNOLIAHONEY
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12/9/08 3:21 P

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Yes the loose meat bbq sandwiches are also in the crock pot book, and when I checked that recipe it didn't have water. So we concluded no water. (I've made the Potful version many many times, and I can attest it did not need water).

As for the garlic/chicken, YES I do. :) However, we are garlic/herb/spice lovers. I also add different things depending on the kind of dish, if I think it's italian I may add italian seasoning as well, if it's a meatloaf I always add worchestshire sauce, if it's a tex mex dish I usually add a good amount of cumin.

Edited by: MAGNOLIAHONEY at: 12/9/2008 (15:22)

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ITSRANDELLA
ITSRANDELLA's Photo Posts: 344
12/9/08 2:11 P

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Good ideas Heather! I'll bake them longer next time. I'd hate to avoid all those great sounding recipes I have of JoAnna's.

Do you also add garlic to the savory chicken dishes as well?

"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind."
~Dr. Seuss


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ITSRANDELLA
ITSRANDELLA's Photo Posts: 344
12/9/08 1:00 P

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Iris:
I noticed while typing this recipe up for the board the directions said add water and my book doesn't list it in the list either. after consulting with Heather, she compared other loose meat recipes and concluded that it must have been a typo, I agreed and omitted that in the directions I typed. I'm sorry we didn't make this known for when others make it from the book earlier than now.

"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind."
~Dr. Seuss


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MAGNOLIAHONEY
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12/9/08 12:39 P

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I find the same with the pudding mix breads. However, I have a little more success with "over" cooking them. Not burning but a good 10 to 15 minutes later then what she suggest in baking. After it's cooled though you're done for, you can't "finish" cooking it's done. The only way to save the texture just a little bit is to individually toast each slice.

YUM, I love chocolate orange I will have to try it!

As for the savory dish, I ALWAYS add garlic to all of them, otherwise I think they are way to bland, so garlic goes in every thing like this. :) But, that's just me.



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ITSRANDELLA
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12/9/08 12:02 P

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Over the last few days, I made three recipes, Three Way Apple Bread p.291, Orange Marmalade Chocolate Cream pie p.246, and Pork Loin Potato Dish p. 218.

The Three Way Apple Bread was very, very good in flavor and I diced the apples very small dice, but every time I make a quick bread or muffin recipe that has instant pudding in it just doesn't have the texture I like. It comes out looking a little gummy even though I've baked it where it tests done. Has anyone experienced this and knows of a *fix*? DH didn't think the texture was off and loved this bread.

The Orange Chocolate pie has such a good orange /chocolate flavor. Its made with a chocolate graham crust, chocolate instant pudding (I only had chocolate fudge flavor and used that), Cool Whip, and orange marmalade. The directions say to mix two pudding mixes, make both with double the usual milk powder and water, pour half into the crust, then add the marmalade and Cool Whip to the other half, then top the filling. If you want the layers to be more even I would suggest to pour perhaps 2/3rds of the filling and then add what it says for the topping layer because the additions to the topping makes it much more volume than the filling layer. The second day after making this pie mellowed the flavors and smoothed the orange marmalade flavor. We liked it more the second day than freshly made. If you like chocolate and orange, this is a good pie to try.

The Pork Loin Potato Dish was filling and a welcome to the chilly weather as it bubbled nicely from the oven. This dish is made with frozen green beans, loose frozen potatoes, in a mushroom soup base and topped with browned pork loin . We liked the flavors and the mushrooms complimented the green beans and potatoes, but we found it a little flat. We all added a dash of garlic powder and black pepper to our plates and that made it better. I've noted to add these in the book the next time I make it.

"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind."
~Dr. Seuss


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SEWBZY
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12/7/08 11:41 P

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Tonight I made a double batch of the Barbecued loose meat filling. I tasted it before putting it in the freezer and I liked the flavor not sure if it is as good as the one in CHWAMIM. I am puzzled though as water wasn't listed as one of the ingredients but in my book the cooking instructions said add soup and water. I guessed and added part of a can of water almost full actually. It seemed a little soupy.

Iris

Edited by: SEWBZY at: 12/7/2008 (23:42)

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ANNINSD
Posts: 5,800
12/6/08 9:44 P

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Today I made Southern Apricot Hash Salad pg. 114

More of a dessert than a salad in my opinion. If you like apricots you will like this. I'm am a big fan of apricots and always have a couple of dried ones before I go to bed. Love the soft ones from Costco. This salad used canned lite apricots.

I most always divide my serving in a recipe like this so I don't spoon from a big serving bowl. I then weigh them as I fill each little pyrex cup so they are all equal. (I do have pretty sherbet glasses but the pyrex cups are easier to wash) lol

The dish sets up with the jello in it and to stir in the gr. crackers and mini marshmallows just before serving would not be easy. (I'm following the recipe instructions here.) I don't think those two ingred. add a thing. Next time I would leave them out and save a couple of calories. This would even work in a graham cracker pie crust. I don't know if it makes enough to fill a pie crust though.

You also could do what I do with some cheesecake recipes in a dessert dish. Sprinkle some graham cracker crumbs in the bottom of the dish before you spoon in the salad. I've even sprayed the dish lightly with Pam, sprinkled in the crumbs, and then the filling. The crumbs don't move around that way.

Ann

Ann in San Diego


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LESSOFME2B
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12/6/08 12:45 A

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Haven't had a chance to check in here since our GD deleted my post the other night. She reached up and hit the ESC key and it was all gone. Little bugger!

Anyway, a few nights ago I made the SAUERBRATEN MEATLOAF on page 198. We both liked the flavor of it and hubby has told me I can make it again BUT he says next time I should add egg or egg substitute to help firm it up. I should, and I thought about it this time but wanted to follow the recipe the first time. I would say one egg or 1/4 cup egg substitute per recipe would work good. Hubby thought I should double the recipe next time. He thought it was pretty flat. There was plenty of room in the 9 x 5 pan to be able to do that. He normally doesn't like ketchup baked on the top of a meatloaf but didn't comment on it this time.

I also made the APPLESAUCE A LA MODE on page 279. I did it on top of the stove instead of in the microwave. I also added the raisins and don't know if I would have cared for it without the raisins. I did not really like the taste when I "taste-tested" it while it was cooking. Almost seemed like too much spice so I added a little more applesauce. Didn't seem to make much of a difference BUT once it was put over vanilla ice cream and the two melded together some it was very tasty. The "cream" (melted ice cream) cut the spice taste and it was like eating a piece of apple pie. Very good. We still have some left and tomorrow I think we are going to have it over some French Vanilla pudding. The ice cream is all gone.

Have enjoyed reading what everyone is trying.

Vicki

"There is no thrill in easy sailing when the skies are clear and blue, there's no joy in merely doing things which anyone can do. But there is some satisfaction that is mighty sweet to take, when you reach a destination that you never thought you'd make" Unknown

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ANNINSD
Posts: 5,800
12/5/08 3:44 P

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Yes, I did drain the fruit. Twice in fact. I'll see if the two servings left in the refrig. are firmer tonight.

Randella, you should be writing reviews for cooking magazines. Your decription of a recipe would make anyone want to try it.

I agree with you on the flavorings Heather. I'll just stick to vanilla.

Ann

Ann in San Diego


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MAGNOLIAHONEY
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12/4/08 9:59 P

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I'll have to try that Randy.

Ann, I agree, I do not like coconut extract, unless it is baked-like for say cake or meringue. But, not in the pudding/cool whip! I like almond ok though-if it's not imitation.

I usually just leave it out all together for the most part. (most pies). When I feel or think that the topping may actually need more flavor then the pudding/coolwhip/cream cheese (that she usually calls to add the coconut extract to) then I use vanilla extract, and I think it comes out just fine! :)



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ITSRANDELLA
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12/4/08 9:31 P

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Tonight I made Lazy Day Lasagna from Kids, steamed broccoli and Maple Raisin Sour Cream Tarts from Joyful p.245 and we all are stuffed! First off, I love JoAnna's tart desserts because they are so *cute!* and I was hoping the maple and raisins would give an Italian feel to our meal, and I was right! I didn't plump the raisins like the hint suggests, and loved the chewy texture of the uncooked raisins in the smooth maple cream base. It tasted so rich, and the amount of maple syrup and raisins were balanced just right with the 'sour' of the sour cream, which gave a clean aftertaste and not a sticky sweet one.

we all agreed this deserves 5 stars!

--------------------
Ann:
on the Tropical Ambrosia Salad, you did drain your fruit, yeah? mine wasn't runny, it was wet, meaning not dry, but not runny or soupy.

"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind."
~Dr. Seuss


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ANNINSD
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12/4/08 9:19 P

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Tonight I made the Tropical Ambrosia Salad pg. 117

I did use fresh yogurt but thought the salad was very runny. It only set up about 40 min. rather than the hour that Jo. suggests. I don't know if that will make a difference or not. I think I would have liked it better with f/f sour cream. I don't think the calories would be that much difference between the two.

I have difinitely decided I do not like coconut or almond extract. I didn't even use a full tsp. of the coconut either.

I would make it again but leave out the extract and maybe use f/f sour cream. This is kinda like the old 5 cup salad recipe. We'll see how the rest of it tastes tomorrow night.

Ann

Ann in San Diego


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ITSRANDELLA
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12/3/08 11:01 P

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tonight I made Mexican Stroganoff p.201. it is an extremely quick, easy, and cheep main dish made with salsa and mushrooms, which was a nice change of pace from the more traditional beef stroganoff, and it also had mushrooms, ground beef, sour cream and spices over hot cooked noodles. we all thought it wasn't exceptional, but good nonetheless. I served it with a green salad.

we rated this 3 stars out of 5.

"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind."
~Dr. Seuss


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ANNINSD
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12/3/08 7:55 P

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Tweetsie, there's a Desset Salad on pg. 115 that has grapes in it. and

Lemon Fruit Pasta Salad pg. 124 I have not tried either of these yet.

Ann


Ann in San Diego


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TWEETSIE16404
TWEETSIE16404's Photo Posts: 226
12/3/08 2:42 A

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Hi! I just decided to jump in here. I have the cookbook we are using and was wondering if there are any recipes with green seedless grapes in it that any of you recommend. I spent $102 for the two of us on groceries this week and the grapes were on sale and so were the chicken breasts. I got a lot of salad makings too. Carolyn


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MAGNOLIAHONEY
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12/2/08 9:51 P

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mmmmm, I have often wondered about the ham loaf's I'll have to give it a try! The ambrosia sounds divine as well!



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ITSRANDELLA
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12/2/08 9:39 P

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Today I had the morning free, but had a long meeting from 2:30pm to 5:30 pm and I needed a meal that my son could reheat in the microwave while I was gone. I made Baked Ham and Pineapple Loaf p.225. I ground some cubed ham in the blender to make ground ham -works wonderfully, and since my graham crackers were already in crumbs (I buy a box and make it all in crumbs at one time.) it was very easy to stir up with a spoon. Boy, it smelled wonderful as it baked! It came out beautifully and although it was a little on the sweet side, it wasn't too sweet at all. Everyone loved it!

I also whipped up earlier in the day, Tropical Ambrosia Salad p.117 and even though it doesn't seem too special to me in the list of ingredients, it was awesome! I was very surprised. I have tried JoAnna's other ambrosias before, but I believe this one is the best it was VERY creamy in a refreshing way and the pineapple and mandarin oranges added nice textures and acid - just very good! However, I did make a mistake in this as I grabbed the wrong can of pineapple. I was supposed to use chunk pineapple and I opened a can of crushed pineapple. Of course, I didn't realize I blew it until after I drained it and dumped it in. I still added the pineapple chunks and stirred it up. It was terrific!! The marshmallows 'grew' while it chilled so the 1/4 cup looked like a lot more that that! You must try this!

I served peas with basil (heat frozen peas with some basil in the microwave) to complete the meal and we had leftover banana pie from last night for dessert.

I loved these recipes so much, they both are on my favorites list. Both good make-ahead dishes.

We all rated these 5 stars.

"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind."
~Dr. Seuss


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ANNINSD
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12/2/08 6:53 P

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Jan, when I was looking through the recipes in Joyful Table I skipped over the ones with fresh blueberries. No. 1 right now they are super expensive and I wonder what they taste like and No. 2 I don't think frozen blueberries are that great unless they are in muffins or a smoothie. They just get mushy in my opinion.

Ann

Ann in San Diego


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MAGNOLIAHONEY
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12/2/08 2:05 A

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mmmmmmmm the Pie sounds divine!



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SEWBZY
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12/1/08 10:30 P

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Oh yum! That pie sounds wonderful I will add it to my list which is getting longer and longer.I love all of the HE pie recipes that I have tried and the cheese cakes are just wonderful.

Iris


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ITSRANDELLA
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12/1/08 10:25 P

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I needed a quick skillet dish for tonight and I made Salisbury Pasta Skillet p.206. It was a nice change from turkey, since we just had Thanksgiving a few days ago. This recipe is also is easy and cheap! A good recipe for the beginner such as my son, who is out on his own and my meat loving other son and DH filled their tummies on this cool night. I served it with some green beans and a green salad.

I also made Banana Peanut Butter Dream pie p.248. Although this is a cream pie, it has textures of banana and peanuts. I didn't have a chocolate graham crust, so I improvised with a regular graham one and I don't think a chocolate crust would improve it, The bananas and banana cream filling were happy next to a plain graham, but otherwise I made it how it said. This pie is a tall, layered with bananas, peanut butter /banana pudding, then with a chocolate /cool whip pudding and a sprinkling of chopped peanuts. DH said it reminded him of the last bite of a banana split where there is some creamy taste of ice cream and a bite of banana and peanut with chocolate.

Both were 5 stars tonight!

Edited by: ITSRANDELLA at: 12/1/2008 (22:30)
"Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind."
~Dr. Seuss


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SEWBZY
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12/1/08 10:01 P

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I am so tired from all the stuff I did today for dgd that I didn't even eat dinner. so the meatloaf is waiting for tomorrow night. On Wednesday I am going to make pizza rice. I like recipes without meat as I am almost a vegetarian although I eat chesse and tuna and shrimp and eggs. when there are recipes with ground beef or turkey sometimes I am going to substitue vegetarian crumbles when it would work. there are so many good sounding recipes in this book that I am anxious to try.
Jan I have heard when you are making something with jello in it not to use frozen fruit as it prevents it from setting up. Not sure if the recipe had jello or not though, Just thougt I would mention it.

Iris

Edited by: SEWBZY at: 12/1/2008 (22:02)

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MAGNOLIAHONEY
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12/1/08 9:19 P

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I would think yes to both! :)

The blueberries may run though. So I'm not positive. It may not be as firm as it would with fresh. But, I would give it a try any way.



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PEACEFULHOME
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12/1/08 9:00 P

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I also liked Ham Broccoli Pasta Salad (p. 147) but I didn't have any broccoli on hand so I used sliced kohlrabi instead and it was good. Next time I'll use broccoli.

I have a few questions. My budget is really tight this month so I'm wondering about some substitutions and would like opinions:

Lemon Fruit Salad (p. 113) calls for fresh blueberries which I don't have but I have frozen. What do you think?

Popeye Burritos (p.207) calls for frozen spinach - I have fresh - what do you think? Weigh out 10 oz. and then saute to soften?

Jan

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ANNINSD
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12/1/08 8:40 P

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Here's a couple I've tried and commented on:

Banana Split Gelatin Salad page 112
Very good but eat up by Day 1 or Day 2 as it starts to weep.

Ham Broccoli Pasta Salad page 147
Very Good but next time I would use Spicy Brown Mustard to give it a little more flavor.

Corn and Salmon Loaf page 188
Very Good but don't over bake or it will be very dry.
I used 2 cans of salmon that comes in tuna like cans. (too lazy to debone and flaked) Be sure and generously use your Cooking Spray.

'Cabbage Rolls' Skillet page 211
Very Good and easy. Would be a great RV meal.

Ann


Ann in San Diego


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MAGNOLIAHONEY
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12/1/08 6:17 P

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And the fun begins! Please share any recipes you try in the Joyful Table book here, and let us know what you thought!

If you do not have the book, here's a link sto several recipes from Make Joyful Table cookbook-
Ruth Bond Site
home.earthlink.net/~ruthbond/joyfultable.h
tml


My Site-
makeajoyfultable.blogspot.com

Team Make a Joyful Table Index-
tinyurl.com/MakeaJoyfulTable

Edited by: MAGNOLIAHONEY at: 2/27/2009 (11:31)

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